DIY Dough Enhancer (update to my favorite 100% Whole Wheat bread recipe!)

In my earlier post on this recipe, I mentioned that I'd prefer to not use store bought Dough Enhancer.  So, after doing some reading and experimenting, I've discovered that when vinegar, potatoes, and gluten are used together, they create their own "dough enhancer." Don't ask me why or how, I don't know those things! :)  I am just happy that they do the trick!  Here is an updated recipe of my favorite 100% Whole Wheat bread using the new combo for dough enhancer:


6 cups steaming hot tap water
16 cups freshly ground wheat flour (I prefer white wheat*)
1/2 c. Vital Wheat Gluten
1 c. instant mashed potato flakes
1/2 c. dry powdered milk
3 T. white distilled vinegar
1 c. canola oil
2/3 c. honey
 3 T. yeast
2 T. salt

(remember to experiment with the amount of flour and your baking time...yours might turn out better if you change it up from how I do it)


Place the  hot water into your mixing bowl.  Add 10 cups of wheat flour. 

 Turn the mixer to speed 1 and while running, add all other ingredients in the order listed. 

 Continue running the mixer and add 6 cups wheat flour.  Add enough flour until the dough cleans the sides of the bowl (you want soft, but not sticky dough).

 Then turn the mixer to speed 2 and mix for 10 minutes. 

 Divide the dough and shape into 5 loaves. 

 Place into greased loaf pans, cover with a clean dishcloth, and let rise on the counter for 30 minutes.

 Once the 30 minutes are up, turn your oven on to 400 degrees. 

 When the oven is ready, place the loaves in

 and bake for 2 minutes.  Then turn the oven down to 350 degrees and bake for 30-35 minutes (I do 30 minutes)

*I currently have a stash of Hard Red Wheat that I need to use up, so I use half red and half white.  If you use all red then the bread will not be fluffy.